1. Beat cream cheese and sugar (1) until creamy – about 3 mins at medium speed.2. Add in egg yolks one at a time and mix well. Then add in lemon juice and grated lemon skin.3. If using Nescafe, dissolve Nescafe with the whipping cream (just a little warm). Pour this to mixture (2).4. Whisk egg white and sugar (2) to a soft peak. Add to cheese mixture and mix well.5. Pour cheese mixture onto the prepared cake pan and steam bake it at 150ºC for 2-2½ hrs. Cheese cake is cooked when top is firm. Leave to cool for 30 mins and keep in fridge for a few hours before serving.

Hi hugbear, thank you for remembering the receipe. Hmm...I have to see about this one as it calls for steam baking, something I've not done before. Thanks anyways! I love visiting your blog as everything looks so wonderful and delicious! Your family is lucky to have you!

Cutting cheesecake takes a bit more work compared to normal cakes.Heat up your knife either using hot water or over a fire. Wipe it clean, then cut the cheesecake. After every cut, wipe clean the knife and heat it up again and repeat until the whole cake is cut.

Hi Hugbear,Thank you very much for this recipe. I'm a beginner in baking, and i've tried your baked cheese cake recipe, it turns out really good. My frens love it, but my cake is not so nice looking as your, i have trouble taking out the cake from the pan, so it's a bit peeled off on the top. But never mind, i had good comments. I've already taken pics for step by step instruction, but i didnt post it on my blog (coz i'm using ur wording, unless you allow me to post it) *shy* But i just want to say a big THANK YOU! This is only my second time baking and i enjoyed it. Thanks!

I just realised that I missed out Karen's question about how to make the top look glossy. You can dissolve equal part of apricot or neutral gel with water (ie 1:1 ratio) and apply it over the top while the gel is still warm.

Tried out your recipe over the weekend. Turned out fantastic. My whole family loved it. However, i gave up whisking the egg white to a soft peak, it turned white and kind of thick, so i just made do with it. Also, i was confuse over step no 3. "If using Nescafe, dissolve Nescafe with the whipping cream (just a little warm). Pour this to mixture (2)." by mixture (2), do you mean the egg white and sugar mixture?

Hi hugbear,This recipe is very good.Made this today but scaled to 3/4. I baked at 140-145 degrees for 2 hrs. There was not a single crack,color was very evenly browned through out.Unfortunately water seeped into the springform cake tin so it was "wet".Guess I have to get the larger tin foil.Taste good though.

Hi Hugbear, I am a newbie in baking. But my kids love cheesecake, so I tried out your baked cheesecake recipe. It was flavourful and very lemony. The only problem is that the cake was a little soft on the inside. What do you think is the problem? I have baked it in the oven for 2.5hrs, should I baked it longer? The top of the cake was firm as stated in the recipe. I used a mixer to beat the cream cheese and sugar but manually mixed in the eggs and the rest of the ingredients. Should I use the mixer to beat them as well. Please advise. Thanks.

This shouldn't happen. Your biscuit should be pressed tightly and freeze well before pouring in the creamcheese mixture. And also make sure your wrap it with at least 2 layers of foil and tightly to avoid water seepage while baking.

Hi,It's Lim again.I tried out your recipe again,this time with foil round the spring form tin.

I think it tastes fine but a few things didn't look quite like yours.It's the yummy presentation.In your photo the cheese layer looks many times the thickness of the digestive layer.Myabe it's a close up shot.Mine looks 2X that of the digestive.The cheese mixture should be about the same depth as before baking,right?Mine looks about the same as when i poured the mixture in.

The baking time,2.5 hours seems long.Mine was all brown after 2 hours.Your photo shows a very nice pastel colour on the outside and brown inside.How do you get that,mine was brown all over on both ocassions.I didnt want to open the open too early as it may disturb the baking condition.

Also is it ok if the water in the pan is only room temp.when you start to steam bake.I didnt use warm/hot water in case it gets too hot in the oven.

Also how long do you mix the mixture when you finally pour (2) into (1).I used an electric mixer speed 1 for a few mins.

Love to hear from you on all the above.I realised baking is an art.Following the recipe instructions alone is not enough.

Thanks for the prompt reply,it really helps when you are dying to get it right next time round!!!

Btw,your butter cake recipe is great.Recipe instructions spot on.Just one minor question,sometimes the top is slightly crack,but it tastes great all the time.Not as tricky as the cheesecake recipe!

Hi Hugbear, I have tried to make a cheesecake by following your recepi.. i wrap the cake with 2layer of aluminimum foil as u mentioned.. but, my cake doesnt shown Brownish on the surface after 2.5 hr steam bake.. sad... Due to time is too late edi (i wait until 3am), i put the cake into fridge for storage at 1st.. today i'm thinking to take it out and steam bake again without foil, will it spoilt my cake if i do 2nd steam bake???? thanks...

Hi Jullie, of course you can use baking tin in your oven. In fact I am using a conventional cum microwave oven too. I have been using it for 14 years already. Hubby bought it in Perth when we were staying there 14 years ago.

But of course remember to switch to convention or baking mode when using metal tin to bake.

Hi Janice, of course you can but you must be able to unmould the cheesecake after it has cool down. You can leave the cool down cheesecake in the freezer to harden then unmould it. Should be easier for you to remove it this way.

Hi Lydia, sound like your mixture may be over stirred. The whipped need not be whipped since the cake will be baked. Actually you can do with or without the biscuit base. But w/o base it will be all cheese only, quite jialek right.

Would like to try out this cheesecake but got a query. For step 2 - Add in egg yolks one at a time and mix well, do i beat the egg yolks in or just stir and mix them in will do? Appreciate your kind advice. Thanks

hi hugbear,i love your cheesecake recipe. what type of cream cheese are you using? is it philadelphia cream cheese? unfortunately, i've a hard time finding it at my area. is it okay to use kraft cheddar cheese instead? can cheddar cheese can make as wonderful as philadelphia cream cheese? please help me. thanks.

When adding in the egg yolks, I use the machine to mix it with the cream cheese.

Hi Pauline, you cannot use cheddar cheese, you need to use cream cheese. Are you able to use other brands of cream cheese. Where are you? Do you have shops that sell baking stuff? You should be able to find them there.

i tried a cheesecake recipe from another website last week, and it turned out a disaster.had to come back here to get your recipe, as you had never failed me.this cheesecake recipe is a keeper! my cake turned out so beautifully, and everyone said it was delicious.

I use a microwave cum convection oven by LG.It is my observation that whenever I bake a cake in it, the edges get too brown and too hard (as cookies- totally dry). I cannot take the cake out soon to avoid the browning as the middle part is raw by then and takes more time to get cooked.

Since then I'm scared to bake and haven't tried much in convection as it generally flops.

I'm an ardent fan of cheesecakes and your recipes have excellent reviews. I'm intending to muster up courage and try to bake it. I don't want this one to go wrong like others.So can you give me some tips to avoid the over browning and hardening of the edges?

Hi Winnie, for my case, my microwave cum convention oven the centre is always hotter than the side. You can find this garget that can be wrapped around the side of your cake pan and put into the oven to prevent overbaking or too fast browning of the cake. Try goggle for this on some popular baking ware website to see if you want to get it.